These traditional Greek stuffed cabbage rolls are a comforting and aromatic dish perfect for family dinners or festive gatherings. Tender cabbage leaves are wrapped around a savory filling of long-grain rice, toasted pine nuts, sweet currants, and fresh herbs like parsley and dill. The rolls are simmered gently until the cabbage is soft and the rice is fluffy. They are then smothered in avgolemono, a classic Greek sauce made from beaten eggs, lemon juice, and hot cooking liquid, which creates a rich, silky, and tangy coating. This vegetarian dish balances sweet, savory, and acidic flavors beautifully, offering a light yet satisfying meal that feels both rustic and elegant.
Stuffed Cabbage With Rice & Pine Nuts Avgolemono
Description
These traditional Greek stuffed cabbage rolls are a comforting and aromatic dish perfect for family dinners or festive gatherings. Tender cabbage leaves are wrapped around a savory filling of long-grain rice, toasted pine nuts, sweet currants, and fresh herbs like parsley and dill. The rolls are simmered gently until the cabbage is soft and the rice is fluffy. They are then smothered in avgolemono, a classic Greek sauce made from beaten eggs, lemon juice, and hot cooking liquid, which creates a rich, silky, and tangy coating. This vegetarian dish balances sweet, savory, and acidic flavors beautifully, offering a light yet satisfying meal that feels both rustic and elegant.Ingredients
Directions
-
Plunge cabbage heads into boiling salted water and cook for about 8 minutes, then drain thoroughly and set aside to cool slightly.
-
In a heavy skillet, heat the clarified butter over medium heat.
-
Add the finely chopped onion and cook until soft and transparent.
-
Add 1 cup of water and bring to a boil, then stir in the raw long-grain rice.
-
Lower the heat and simmer gently until the rice has absorbed all the liquid, approximately 15 minutes.
-
Remove the rice mixture from heat and stir in the raisins or currants, pine nuts, chopped parsley, chopped dill, and season with salt and pepper.
-
Allow the filling to cool completely.
-
Separate 2 of the eggs, mixing the egg whites into the cooled rice filling, and reserve the yolks for the sauce.
-
Peel away the outer cabbage leaves, cut off the thick central vein if necessary, and stuff each leaf with one heaping tablespoon of the filling.
-
Roll the cabbage leaves up snugly and place them seam-side down in a casserole dish.
-
Dot the rolls with butter bits and add enough water to cover them.
-
Place an inverted heat-proof plate on top of the cabbage rolls to keep them from unraveling, then cover the casserole with a lid.
-
Simmer gently for approximately 1 hour, then transfer the cabbage rolls to a warm serving dish and keep warm.
-
Strain the remaining cooking liquid from the casserole into a clean saucepan for the avgolemono sauce.
-
In a bowl, beat the remaining whole egg and the reserved yolks for 2 minutes.
-
Continue beating while gradually adding the lemon juice.
-
While beating steadily, gradually add the hot cooking liquid drop by drop, then in a thin stream, until all liquid is incorporated.
-
Cook the sauce over hot water (double boiler), stirring constantly but not boiling, until it thickens enough to coat the back of a spoon.
-
Pour the avgolemono sauce over the cabbage rolls and serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 226.0kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 5.8g29%
- Cholesterol 24.2mg9%
- Sodium 84.9mg4%
- Total Carbohydrate 33.9g12%
- Dietary Fiber 2.5g10%
- Sugars 13.8g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prepare the cabbage leaves: After boiling, let the cabbage cool enough to handle. Peel off the outer leaves one by one. If the leaves are too large, trim them slightly to fit your casserole dish.
Preventing Curdling: When making the avgolemono sauce, ensure the cooking liquid is hot but not boiling when you temper the eggs. Adding the liquid too quickly or to boiling eggs will cause the sauce to scramble. Stir constantly.
Storage: Leftover stuffed cabbage can be stored in airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to prevent the sauce from breaking.
Variations: You can add toasted pine nuts to the filling for extra crunch and flavor, as suggested in the title. If you prefer a richer sauce, you can add a tablespoon of butter to the avgolemono after it has thickened.
